Place all the Carapils Malt in a plastic zip-lock sandwich bag and crack it using a rolling pin.
In a good size pot (around 5 Litres) bring 2 litres of water to approximately 60-70°C, add the crushed
Carapils Malt (we recommend wrapping in a mesh cleaning cloth, pulled straight from the wrapper),
and let steep for about 30 minutes.
Remove the Carapils Malt by gathering up the corners of the mesh cloth and lift, allowing the liquid
to drain from the malt back into the pot.
Add the Saaz Hops and bring the liquid to the boil for 5 minutes.
Remove the pot from the heat and set the pot in a cold/ice water bath to cool (approx. 15 minutes)
then strain into a fermenting vessel (FV).
Add the Mr Beer Golden Ale and the Mr Beer Unhopped Malt Extract - Pale to the FV and stir to
dissolve.
Top up with cool water to the 5 mark and stir thoroughly.
Check the brew temperature and top up to the 10 litre mark with cold or warm water to get as close
as possible to 12°C.
Sprinkle the Coopers Lager Yeast then fit the lid.

Ferment temperature should ideally be as close to 12C– 18C if possible. Don’t be too concerned if it
goes over.
Once the foam has subsided and beer begins to clear take a specific gravity reading.
Fermentation has finished once the specific gravity is stable over 2 days.
Expected readings should finish in the range of 1009 – 1014.

Gently fill clean PET bottles to about 3cm from the top.
Add 2 carbonation drops per bottle and secure the caps.
Store the bottles upright in a location out of direct sunlight at or above 18°C.

After at least two weeks, check for sufficient carbonation by squeezing the bottles.
Bottles kept unrefrigerated should improve in the short term.
When ready to drink, chill the bottles upright.
The chilled beer may be poured into clean glassware, leaving the sediment behind.
Expect the alcohol content to be approximately 5.9% ABV.